Strawberries – I posted info on how to freeze them to use later in the season in smoothies. You can also make fruit leather, dehydrate for snacks, or jam. Here is the boss small batch strawberry balsamic jam recipe I posted in the group that I made for Mother’s Day gifts last year. I cooked it in the slow cooker. this makes only 4 half pints, so refridgerate, eat on the biscuits, or give away. No need to process. But if you want to process, I used a saucepan, and a veggie steamer and it worked great. I used this on baked brie at mom’s for Easter.

Ramps or rhubarb – not sure yet

if Ramps: Treat them like you would garlic or onions, only better, and you’ll be ok. Here’s a great video on how to find, clean and pickle them. They are forest foraged, so still have soil on them. Clean them well, dirt can hide in them, like leeks. Use the leaves to make pesto, or chimmichurri – this recipe puts it on grilled polenta. If you aren’t going to get to them for a bit, cut off your leaves – use those quickly, and keep the bottoms in a bag in your fridge. I have actually had them stay in the fridge for a month or so. They are great in biscuits. Put on pizza.

Arugula – good on pizza with the ramps. add it to asparagus soup, Make strawberry arugula salad. .

Swiss chard – Swiss chard is delicious, versatile, and don’t forget to pickle the stems. It is hearty enough to stand in for pasta, say in a lasagna. The stems take longer to cook than leaves, so I usually put stems in first, then leaves. Here are some ideas.

We have a bang up share for you this week. Post pictures of what you are making on our facebook group page! Others love ideas and recipes. I also post other ideas and info. Thank you!

We will be having the option of oysters and clams again next week, so if you are getting a share with meat in it, and need to OPT OUT and get the ALTERNATE MEAT (I do not know what it will be), send me your OPT OUT email with no oysters clams in your subject. If you want them, do NOTHING – you will get 2 dozen each oysters and clams, or the quart of shucks (email if you want the shucks). If you want more, or a la carte oysters, clams by the dozen, or pints or quarts of shucks, please order via your dashboard under MEATS – Oysters Clams a la carte. NEED ORDERS BY WED next week. thank you.

Happy eating. Suzi

Veg share so far, subject to changes:

Swiss chard – Swiss chard is delicious, versatile, and don’t forget to pickle the stems. It is hearty enough to stand in for pasta, say in a lasagna. The stems take longer to cook than leaves, so I usually put stems in first, then leaves. Here are some ideas.

Baby spinach – put on pizza with the ramps. or make a salad.

Green onions – these guys may get overshadowed by the ramps this week, but put them in your salad with bibb lettuce, baby spinach and strawberries and they will shine.

Ramps – boy we love these, and we have a family tradition of getting them every year. Ive posted some ramp info on our FB group. Don’t be intimidated by them. Treat them like you would garlic or onions, only better, and you’ll be ok. Here’s a great video on how to find, clean and pickle them. They are forest foraged, so still have soil on them. Clean them well, dirt can hide in them, like leeks. Use the leaves to make pesto, or chimmichurri. If you aren’t going to get to them for a bit, cut off your leaves, and keep them in a bag in your fridge. I have actually had them stay in the fridge for a month or so. They are great in biscuits, which we included below. Put on pizza.

Strawberries – I posted info on how to freeze them to use later in the season in smoothies. You can also make fruit leather, dehydrate for snacks, or jam. Here is the boss small batch strawberry balsamic jam recipe I posted in the group that I made for Mother’s Day gifts last year. I cooked it in the slow cooker. this makes only 4 half pints, so refridgerate, eat on the biscuits, or give away. No need to process. But if you want to process, I used a saucepan, and a veggie steamer and it worked great. I used this on baked brie at mom’s for Easter.

Golden biscuit mix from Wade’s Mill for strawberry shortcake and ramp biscuits. to make ramp biscuits: thinly slice the bulb and add it right in. Or you can use only the leaves. You can caramelize the bulbs in a little butter first. Cook as usual. Wade’s Mill is a circa 1750 water grist mill and we love their products. You will see them on the menu at fine restaurants.

Meat
Oysters and clams – how to shuck an oyster with Chef Pete at Merroir. How to prepare them raw 0 use your ramps, or green onions! Grill them. Here’s a few other methods of cooking like roasting, and steaming. Here’s how to steam clams. Here’s the Ultlimate Pasta with Clams – perfect if you still have your pasta from the other week! Make oyster shooters. You can use sake, tequila, vodka etc. Look them up. You’ll be in heaven.
If you opted out, looks like a picnic grill special:
Polyface hot dogs
ground beef
bison summer sausage – make a plate with the cheese from your share. You can add in sliced radishes, and make a delicious sauce with a spoon of our lovely jam with some stone ground mustard. You can slice it and add it to your salad. Or put it on the pizza!!!!

Hope everyone is enjoying this beautiful weather and are settling into your CSA food. We have a lovely share coming your way this week. Keep in mind that these previews are what we think will be in the share, and may change due to a number of reasons. We ask you stay open minded when substitutions arise. Thank you!

strawberries – Anne + Chuck Geyer, Agriberry, Hanover, VA – We also made vegan strawberry shortcake with coconut whip for my mom. I’ve taken her off dairy and gluten for her eczema, which has been super helpful. I am planning a batch of strawberry balsamic jam, and going to try it in my Instant Pot. I made it last year as gifts for Mother’s Day and it is the best jam I’ve ever made. This recipe makes 4 jars.

Chives or thyme – Flores Farm, Northern Neck, VA – Romanian gypsies are said to have used chives in their fortune-telling rites, and hung garlands of chives around their homes to ward off disease and evil spirits. I have them growing in my kitchen herb garden, and snip them into small bits, into eggs, potatoes, salads, vegetables. Here are thehealth benefits along with a fines herb omelet. Here are some other ways to use them.

ground bison – Edmonds Farm, Lancaster, VA – we love to make burgers with these – go easy on toppings and condiments, they are so flavorful all you really need is salt and pepper. You can use the Bibb lettuce as a bun. However, you can make almost anything wth bison you would use ground beef in. Bison is super lean, so make sure to use coconut oil, butter, ghee, olive oil, bacon fat or another fat when frying. Cooking time is fast, temperature is lower. Here are some cooking tips. We love Don and Kim Edmonds and their 3 little girls. Their farm is a Dr. Dolittle kind of place – Don was a vet tech, and has a soft spot for rescues and odd creatures. He has a pet possum, emus, some other exotic birds I can’t remember, a tame bison named Ginger that grew up in the house alongside a fawn, lots of cats, dogs, ducks of many types, chickens, pigs and of course the majestic bison.

Smoked bacon – Edmonds Farm. This bacon is super tasty. Its got terrific smoked flavor, but not cured, so make sure to cook it up quickly after defrosting. Try roasted asparagus with mushrooms and bacon.Its amazing with greens,

Bread

Billy Bread– Leckers Baking Company, Richmond, VA – This bread is renowned in RVA and served in many of its best restaurants. It’s one of Mark’s favorites. Its a crusty artisan multi-grain sourdough, and includes spelt rye and whole wheat berries. It’s 100 percent hand-made and naturally leavened. Do not be dismayed by its hard exterior! it is best eaten quickly, but here are some tips to use it if you don’t. Try goat cheese toasts with honey and thyme. Use it to sop up sauces and to convey goat cheese to mouth. Eat spread with very good butter and very good preserves or the strawberry honey butter above.

Cheese

Peachy Family chèvre – We love the Peachys, an Amish farm family from Pennsylvania who we have gotten to know over the years, and we are happy to partner with them. One of my favorite easy treats is plain chevre drizzled with honey with strawberries. Its great on pizza, in a salad, on a cracker or veggies. Top the asparagus with it. Here’s 39 other ways to use goat cheese.

This week will be the last week of our Wednesday Patriot’s Plaza Market and CSA drop. The building has new owners, and we have unsuccessfully been trying to negotiate an affordable rent from them. We hope to return in the Spring. We will miss all of you, and are so grateful for your support and patronage. Patriots Plaza people will be shifted to the Tuesday, Eastern Market drop, 4-7pm. If you are unable to make this, and have not yet let me know, please do this right away. Thank you for your continued membership and flexibility with this unavoidable situation.

I will be starting a new job this week, my first corporate job in 20 years, so a HUGE life change for me. This means I will be checking emails during breaks on CSA day, and blocking work. If you have an urgent situation on CSA day, please text Mark at 804-397-7337 as I will not be able to check my phone during work except breaks.

This is the last drop of the year for many of you, and we wish you very Happy Holidays. We are grateful for your membership and have loved getting to know you and your family this winter. Next week, 12/20 will be the last drop for most of our weekly folks (put shares on hold if you are traveling!) and then we are on holiday, returning January 3 for all of you. Everyone is welcome to come next week and shop. If you want to order an extra share of anything, please email me so I can make sure to add you in the count.

Mark will have a truck load of maple syrup, apple butter, Wade’s Mill speciality mixes, honey, our Love + Gratitude jams and other pantry items that make great gifts.

Happy Cooking!

Suzi Lilly

Here’s what is in the share:

Produce

young local ginger – I grate this into everything, including salad.

broccoli

apples

hydroponic local tomatoes (treat!)

bibb lettuce

sunflower microgreens (treat!) – add them to a salad or sandwich, or just eat them as a snack.

Wade’s Mill corncake pancake mix – These are so good! Wade’s Mill, located in Raphine, VA, is 270 years old and was recently sold. We are so glad the new owners are carrying on the stone ground grains and are glad to be able to work with them. Here’s a news story on the new owners with pictures of the Mill. It is a super cool place, and has a neat store, so visit if you are in that area.

Maple Syrup – Southernmost Maple (Mike Puffenberger and family) are in Bolar, VA and also do apple butter, maple sausage and that crazy good BBQ we send you. Mike and his family have been friends with Mark’s family for over 30 years and was one of our first farmers on board the Farm Bus when we started. We are grateful that they saw Mark’s vision and we LOVE what they do.

Onions

cabbage

potatoes

MEAT

Edmonds Farm bison chuck roast – this is a treat. Cook it like you would a beef pot roast. This secret is to thoroughly brown the meat on all sides when you start your prep so it has a nice crust on it – that ensures your meat will be tender, juicy and flavorful. Here is a beer braised version, with fresh rosemary and thyme. Chuck roast, whether beef or bison, are one of the most economical cuts of meat, and super delicious. You can modify any beef recipe for your bison. I love to make bison bourgognone also!!! Good luck and enjoy!

Turkeys – I am taking pre-orders for Turkeys from Polyface. They are $5.50/lb, with a $20 deposit. Please let me know if you want a turkey, and what size (small 12-14, medium 14-16, large 18=22 lbs). I have not gotten any turkey orders from any of you yet, so please get your orders in. We have a limited number of turkeys available. There are also other holiday meats available, email me with what you want.

Here are our highlights for this week!

Happy Cooking!!

Suzi

Produce

leeks – finally!! these are so yummy. Here’s a bunch of ways to use them.

celery – one of my favorite things that Omar Flores grows. so sweet and flavorful. This is not that pale imitation celery in a bag from the Stop n Shop – you will WANT to use these leaves! Try this Celery Soup with Bacon Croutons. It uses plenty of unsalted butter (but I don’t think it really matters), so make sure to either get some from Mark, or use up some you may be hording in your freezer. This would be great with last week’s bacon. You can swap out the creme fraich/sour cream with yogurt. You may need a second head of celery, so check this recipe before you pick up your share if you are interested, and grab another from Mark.

bok choy – 10 ways!!! this is so good just sauteed with garlic and ginger.

Some type of shelled beans – probably October beans. These are lovely to look at and delicious to cook. Here’s a great vegan slow cooker recipe you could also do in Instant Pot. It calls for herbs – you can use the onion chives, greens (chard, kale etc) and also includes a recipe for cheesy polenta.

red radishes – I love to slice these into salad, but they are lovely in a sandwich, or sauteed in butter for breakfast. Here are some suggestions, I love the one with the ricotta, which you can make in minutes using the milk.

magness pears – you could add these to the fruit galette above. Or make a bunny, or (mouse) pear salad with the children (or your crazy friends). Experiment with what you will use for ears (banana chips are nice too!), eyes and mouth, and fresh ricotta or yogurt would make a nice tail!

Polyface Breakfast links – Strata with sausage and greens – great to use up any wilted kale or chard you may have, also lovely with the Mt View cheese. this recipe calls for Italian sausage, but it doesn’t matter.

Facebook – We are trying to utilize our CSA facebook page more. For instance, I posted what I thought the share preview was going to be (it has since changed a little bit). If you would like to particpate, make sure you adjust your notifications to ALL so you are getting our posts. Ask to join here.

Fall/ winter shares are LIVE for you to sign up for. I am so excited. The honey crisp apples we got last week were so delicious! And there are more this week PLUS Apple Cider! If you are interested in signing up for Fall, please do so now here! Make sure to review our FAQ and Policies, as many of your questions may be answered there. Please share us with your friends!

Details: Starts the first week of October, runs 24 weeks with a two week break for winter holidays for Christmas and New Years,

Prices are $45/week for produce, $32/week for meat and dairy shares, $120 for Full share (produce, meat, dairy and bread). Add ons are available for eggs, bread etc.

Locations: Eastern Market, Patriot’s Plaza, and 7th/G drop (will revert to Eastern Market if we do not get 10 people.)

PROMOTIONS/DISCOUNTS (for shares only, does not apply to member fees)

PAID IN FULL upfront for the FULL share (includes produce, dairy, meat, bread) GET 10% off. Members still pay member fee. Expires 11/1. Coupon Code is WHOLESHEBANG16 (there is a place to enter it during checkout). We appreciate our paid in full, full share members because your commitment is the glue to help us do what we do. You provide us working capital to work with our farmers in the best possible way at the beginning of the season, and supports our local farming micro-community. Our farmers put in a HUGE investment at the beginning of THEIR season for us, and this way we are able to pay them back in a timely manner. THANK YOU!

MILITARY DISCOUNT – 10% – for ACTIVE or VETERAN MILITARY – Thank you for your servce! Please email farmshares@thefarmbus.com for your verification and code. For those of us who have been with us before, the code is the same, so search your email or ask me again.

REFERRAL REWARDS PROGRAM – For every friend, family member, co-worker or random person you refer who joins, you receive a $25 credit that goes towards FREE FOOD! Make sure to tell your friends to use YOUR NAME when they sign up, so you get your credit. THANK YOU!

What will you get? Virginia is a very diverse 4 season growing state – greens grow straight thru! We also work with innovative farmers using greenhouses and hoop houses to stretch the seasons. Many items are picked and stored, such as apples, root veggies and squashes. Mushrooms move indoors.

In addition as the season progresses, or if we have bad weather (snow, cold and ice can affect greens and either items growing), you will start getting 1 or two pantry items or added value item – this helps us get thru the winter season with diversity and supports our farmers who are preserving, drying or otherwise using their harvest from earlier in the year. What might you get? honey, applesauce, apple butter, maple barbecue sauce, fermented veggies (kraut), dried black beans, frozen corn, buckwheat flour, Wade’s Mill (400 year old mill) cornmeal, polenta, grits, baking mixes and other grains, sorghum molasses, Virginia peanuts, Twin Oaks soy foods, heirloom popcorn, our own jam, and more.

If you have questions about the Fall share, email me. Join Now, and Support the local food system.

We’re Hiring for a Farmer’s Market Assistant + Interns

Farm to Family, based in Richmond, VA, has an immediate part time JOB opening for Farmer’s Market Associate/Customer Service for our well-established pop-up markets + CSA on Capitol Hill, Washington, DC. Interships also available.

I just saw The CBN broadcast that reported on the wonderful work you're doing in Virginia! I would like to know if there's an opportunity to make a donation towards the work you're doing. Please let me know as well as many others, as I'm sure there are others out there that would love to […]

Hi There -- We don't do a drop in Arlington yet, but we do have many people who live there who come to one of our drops in DC -- We do Eastern Market on Capitol Hill, and NW at the Maret School. Let me know if you have questions and concerns and thanks for […]